These “bat truffles” are more treat than a trick! The hard chocolate exterior gives way to a soft chocolate center made with milk chocolate, semi-sweet chocolate and butterscotch. Chocolate sandwich cookie wings give this dessert a little Halloween flair. For a kid-party friendly twist, add candy eyeballs to top of each bat truffle. For a year-round treat, just leave off the wings.

In a medium glass bowl, melt all milk, semisweet, and butterscotch chips in the microwave, stopping every 30 seconds to stir until smooth. Add to cream cheese mixture and beat on medium until combined. Refrigerate for about 3 hours until firm.

Using a small cookie scoop, scoop chilled truffle mixture out of bowl and roll into balls. Place on a wax paper lined cookie sheet. Melt almond bark in a small bowl, then dip each truffle in melted chocolate, allowing excess to drip off before placing back on the baking sheet. Immediately add chocolate sprinkles before coating sets, then gently insert cookie halves (wings) into each side.

Let truffles set until firm. Keep uneaten truffles stored in the refrigerator.